I have already made this recipe twice and it is just outstanding! We are gluten free, so I purchased 100% buckwheat soba noodles, and while they were not cheap, they were excellent in this dish. I used dried shiitake mushrooms the first time I made this dish and fresh the second and didn't notice a big difference in flavor. I will try another type of mushroom the next time I make this though, as the shiitakes I purchased didn't have a lot of flavor.
Soba Noodles with Miso-Glazed Tofu and Vegetables
blrainey2 Posted: 05/16/13
NanaElaine Posted: 10/10/13
This is delicious recipe.that I made subbing chicken for the tofu. This is a message to Breast Cancer Survivors - It is important that you DO NOT Eat Soy !! Ask your Dr.
amybrowntown Posted: 03/09/14
Truly delicious. We didn't end up using all of the seasoning mixture and it was plenty flavorful. We also happen to not be vegetarian, so I substituted salmon for the tofu. Either way, this was extremely tasty and is something I would have ordered in a restaurant. For being that simple, it is a real keeper.
cllovesbl Posted: 07/03/13
OMG - so delicious! This was actually my first time ever cooking with tofu - it just never really appealed to me before I read this recipe, and I'm so glad I took the chance! Some of the ingredients were rather difficult for me to find (and I live in DC!), but after 5 grocery stores, I finally had everything I needed. The recipe says that it serves 4, but I disagree. I was able to make 3 portions out of it, and my husband ate 2 of them - so between the 2 of us, we ate it all...and we're fairly fit people!